“I had to include my version of this iconic school food staple,” says Phil Vickery. “I vividly remember seeing the large aluminium trays stacked full of Spam fritters in the canteen. Every shop in my town served them in some way, shape or form.
“They’re real Marmite things: you either love them or hate them. I hope this recipe brings back a few memories.”
Spam fritters with spring onion mash
Equipment
- microwave-safe bowl
- deep pan or wok
Ingredients
- 500 g frozen mashed potatoes
- 200 ml milk
- 50 g salted butter
- 4 spring onions finely chopped
- vegetable oil for deep-frying
- 340 g can spam chilled
- 300 ml sparkling water
- 200 g self-raising flour
- 2-3 tbsp cornflour
Method
- Reheat the mash in a microwave-safe bowl according to the packet instructions and mix well.
- Add the milk and butter, and then microwave for a few seconds to melt the butter. Mix well and taste for seasoning. Stir in the spring onions and set aside.
- Heat the vegetable oil in a deep pan or wok to 180°C. Cut the Spam into four equal slices.
- Place the flour in a bowl, add the sparkling water to the flour and then mix into a soft batter. Dust each slice of Spam with a little cornflour, then dip into the batter.
- Carefully slide into the hot oil and cook for four to five minutes until browned and crispy.
- Drain well on kitchen paper. Serve with the spring onion mash.
Nutrition
The Canny Cook by Phil Vickery is published by Kyle Books. Photography by Kate Whitaker.
- Amazon Kindle Edition
- Vickery, Phil (Author)
- English (Publication Language)
Last update on 2024-04-25 / Affiliate links / Images from Amazon Product Advertising API
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